Recipe for Stuffed Patty Pan Squash

From the kitchen of Kevin Kraft (aka The Grill Daddy)

 

INGREDIENTS:

4 medium Patty Pan Squash

½ White onion, finely chopped (not minced)

½ Bell Pepper, seeded and chopped (Yellow or Red)

2 Ribs of Celery, chopped

1 Bag, “Seeds of Change” brand Organic microwavable Quinoa & Brown Rice  cooked per package instructions OR 1 ½ C. cooked brown rice and/or Quinoa (mixed)

1 tsp. Catsup

4 oz. can Organic Mushroom pieces

¼ Cup Grated Parmesan Cheese (optional)

2 Tbls. Olive Oil

2-3 Cloves of Garlic, minced

Small bunch of Italian Parsley, leaves only, roughly chopped (can substitute other favorite herbs)

Sweet Hungarian Paprika (optional)

 

DIRECTIONS:

Preheat oven to 350 degrees.  Prepare a roasting pan by lightly coating the bottom with olive oil to prevent the squash from sticking.  Remove top ¼ of squash, like a Jack-O-Lantern.  Carefully remove seeds with spoon. Without cutting through, use a small paring knife and a teaspoon to remove some of the remaining flesh, chop and reserve.  Steam squash with cleaned tops in steamer for 8-10 minutes or just until tender.  Heat oil over medium heat and sauté onions, celery, reserved squash pieces and bell pepper.  Cook for three minutes then add garlic and catsup.  Continue cooking for 2 minutes.  Remove from heat and add mushrooms, parsley and cheese (if using).  Reserve enough cheese to sprinkle on stuffed squash.  Brush inside of squash cavity with olive oil and season with salt and pepper.  Fill each squash with stuffing, do not pack.  Sprinkle remaining cheese on top.  Lightly dust with sweet Paprika if using, and bake with tops (to the side in the pan, not on top of squash) for 15 – 20 minutes.  Stuffing should be lightly brown on top and heated through.   Remove and serve.   Serves 4 as a main entrée or 6-8 as a side dish.